Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should monitor hand washing practices and glove usage by all staff.
2. Management should calibrate all digital food thermometers at least once a week in ice water to 32f to ensure accuracy.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. Randell 2DR flat top cooler@salad, 2. Randell 1DR flat top cooler@silver bowl, 3. Randell 2DWR cooler@saute.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL REFRIGERATION UNITS ARE EQUIPPED WITH THERMOMETERS THAT ARE EASILY SEEN AND PROPERLY LOCATED. MANAGER SHALL ORDER THERMOMETERS AS NEEDED.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIUM test kit to ensure the concentration used at the 3-vat sink and red sanitizer buckets is between 150-400ppm or per manufacturers recommendations. DISCUSSED WITH MANAGER. MANAGER SHALL ORDER THE QUATERNARY AMMONIUM TEST KIT AND TRAIN STAFF TO USE IT.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER. MANAGER SHALL OBTAIN THE REQUIRED PHOTO ID FROM ORS INTERACTIVE WITHIN 10 BUSINESS DAYS AND EMAIL ME A COPY OF THE PHOTO ID.
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11/03/2015 | Routine | |
The purpose of today's visit was to conduct a risk-factor assessment. Suggestions made to cool items like cut tomatoes and scrambled eggs in walk-in cooler prior to placing in cold holding wells in prep units to ensure items are properly cold held at 41F or below. Provided training on cross contamination, as well as "How to Prevent Cross Contamination" handout in both English and Spanish. Discussed Active Managerial Control (AMC). Discussed the use of sanitizer concentration logs as a means to incorporate active managerial control.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW LIQUID EGGS BEING STORED OVER READY TO EAT CHEESE AND JUICE IN WALK-IN COOLER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. LIQUID EGGS MOVED BELOW CHEESE AND JUICE.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-VAT SINK with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CONTAINER OF QUATERNARY AMMONIA WAS EMPTY. EMPLOYEE REPLACED WITH NEW CONTAINER OF SANITIZER. OBSERVED 200-400 PPM.
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05/22/2015 | Risk Factor | |
Note to manager:
(1) Recommend refreshing the employee health policy training annually.
(2) Adjust the quaternary ammonia concentration at the 3 vat sink. Use the other quaternary ammonia station until adjustment is completed.
(3) Clean the cuttingboards.
(4) Label bulk spices.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit IS damaged: 1DR RANDELL PREP COOLER #1 NEXT TO THE STACKED RANDELL COOLER.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean (1) SPOONS (2) KNIVES were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials. OBSERVED THAT THE CAPTVEAIRE VENT SYSTEM IS DUSTY.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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10/27/2014 | Routine | |
Discussed cold holding and sanitization. Grease trap is cleaned quarterly.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: RANDELL 1 DR PREP COOLER (1) SHREDDED CHEDDAR AT 44F (2) FETA CHEESE AT 45F (3) BEAN SPROUTS AT 47F
Correction: SAUTE LINE (4) TOMATO SAUCE AT 45F
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. 3 VAT SINK USED. PLEASE FAX A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
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05/14/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor evaluation
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." There is a new manager
Correction: the "red folder" was found, but no completed agreement forms.
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12/04/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for cooperating and assisting me in this inspection.
NOTE: Some cold holding temperatures were borderline high
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: in kitchen prep tops behind cook line - sliced tomato at 42F and bean sprouts at 43F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CORRECTIVE ACTION: Stock out of temperature compliance was rotated to refrigeration units.
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05/06/2013 | Routine | |
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